F&b Restaurant Manager - Singapore - BEVERLY HOTEL PTE. LTD.

BEVERLY HOTEL PTE. LTD.

Verified Company

Singapore

3 weeks ago

Posted by:

Wei Jie

beBee Recruiter

Description

Salary range:
$3,500 - $4,500 (Basic Salary) + profit sharing

Additional benefits:
Phone/Transport allowances, AWS, Medical & Dental claims

Job Descriptions

Develop and implement strategies, including food and beverage programs, aimed at improving the profitability of the restaurant. This may include menu engineering, pricing strategies, cost control measures, and revenue enhancement initiatives.
Develop budgets and evaluate the financial performance of the restaurant. Prepare detailed weekly, quarterly, and yearly business performance reports to track financial metrics and identify areas for improvement.
Collaborate with the reporting Director to develop operational strategies and execution plans to ensure the restaurant meet brand and service guidelines.
Plan, evaluate, and optimize operations to be efficient and costeffective on expenses. Develop sales processes, routines, and metrics to measure the effectiveness of the team. Review existing organizational efficiency and make necessary improvements.
Collaborate with the culinary team to ensure consistent food quality and presentation in line with the outlet's standards. Address any issues related to food quality or presentation promptly.
Ensure that all guest needs and expectations are met by providing professional and efficient service. Handle guest requests and complaints promptly and professionally, ensuring guest satisfaction at all times.
Guide the team to monitor guest satisfaction levels and address any issues or concerns that may arise. Encourage a proactive approach to ensuring guest satisfaction and provide support to resolve any issues.
Ensure that all team members adhere to grooming standards to maintain a professional image for guests. Provide guidance and support to team members to meet and maintain grooming standards.
Constantly reassess staff performance indicators and provide feedback to management and the team. Ensure quality recruitment and training of staff by developing operational goals and championing staff welfare and a healthy work culture.
Improve and maintain relationships with suppliers to ensure timely delivery of highquality products and services. Negotiate favourable terms and conditions to optimize procurement processes and enhance profitability.
Guide other departments in the restaurant, such as security and maintenance, to ensure a safe and clean environment for both staff and customers. Implement and enforce health and safety protocols to comply with regulations and standards.
Oversee and monitor the preparation of forecasts and staff rosters to ensure efficient staffing based on expected occupancy.
Other adhoc duties/ projects assigned by Director.
Minimize staff turnover, manage staff development, and plan career growth for employees. This includes overseeing recruitment, training, and performance evaluation.
Oversee and monitor the preparation of forecasts and staff rosters to ensure efficient staffing based on expected occupancy.
Other adhoc duties/ projects assigned by Director.

**Requirements

At least 35 years of relevant experience in F&B specifically in Indonesian/Japanese cuisine.
Must have the knowledge of standard operating procedures (SOPs) and policies in an Indonesian/Japanese restaurant setting.
Must have handson experience working with Indonesian/Japanese cuisine, including a deep understanding of traditional recipes, cooking techniques, and ingredients. They should be able to create authentic Indonesian/Japanese dishes and adapt recipes as needed.
Exceptional leadership and team management abilities.
Service and result oriented, good team player.
Proficiency in hygiene, health, and safety standards.
Strong communication and interpersonal skills.
Strong business acumen and financial management skills.
Flexibility and adaptability to a dynamic work environment.
Able to do shift work and work on weekends.